SupplySide Stage: How classic West African fare became a CPG sensation

Listen to the story of AYO Foods, with classic West African dishes, including obstacles they faced.

Kerra L. Bolton, Contributing writer

November 2, 2022

Liberian-American Perteet Spencer started AYO Foods with her husband, Frederick, when they couldn’t find the likes of jollof rice, egusi stew and other classic West African dishes in the frozen food aisle of their local supermarkets. A couple of years later, and you’ll find their delightful offerings in thousands of stores across the country, including Target and Whole Foods. Get ready for Spencer to discuss the obstacles she faced along the way, share advice with other entrepreneurs and more during this stimulating, 30-minute conversation.

About the Author(s)

Kerra L. Bolton

Contributing writer

Winner of the New York Times Award for Outstanding Journalism, Kerra Bolton is a versatile storyteller across digital and traditional platforms and film. Kerra's work has been featured on CNN, Ebony, The Times of Israel, New Worlder Magazine, Eat Your World Blog and Now Magazine in Toronto. Her first job was in the world-renowned photography department in National Geographic magazine. 

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